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Preparation

Heat 1 T butter in medium skillet over low heat until melted, add onion and saute, stirring occasionally undil deep golden brown about 15- 20 min. stir in garlic and cook until fragrant set aside. In medium bowl using hand mixer beat cream cheese on medium speed until light and fluffy, about 1 min. Stir in onion mixture, thyme and chedder season with salt and pepper, and set aside. Adjust oven rack to lower middle position, heat oven to 400. Place breasts on work surface and spread with one quarter of the filling. Roll the cutlet up from the tapered end forlding in the edges to form a cylinder. Wrap the breasts in saran wrap and twist the ends in opposite directions, refrigerate at least 45 min. Coat the breasts with flour then in the egg then breadcrumbs. Heat 3/4 cup oil in skillet over medhigh heat. Brown chicken about 2 min on each side. Place rolls on pan and put in oven till 155 degrees, about 15 min. Let stand 5 min before slicing into medallions. serve\